seafood stuffed sole fillets
Stuffed fillet of sole
This is easy enough for a weeknigh, but elegant enough for a special occasion-go ahead, show off to your mother-in-law.
serves 4
8-10 pieces dover sole fillets
filling:
8 oz. total seafood, such as raw scallops, shrimp-meat, cooked crab meat,
raw fish, chopped clams, or a mix of any combination you like
2 Tbsp. shallots, minced
2 Tbsp. celery stalk, minced
2 Tbsp. red bell pepper, minced
2 Tbsp. butter
2 Tbsp. parsley, minced
1 Tbsp. tarragon, minced
1 slice white bread, cubed into 16 pieces
1 egg
1/2 cup grated parmesan, pecorino, or Gruyere cheese
fresh ground pepper
Preheat oven to 400.
Make filling: saute shallot, celery and bell pepper in 2 Tbsp. butter over medium heat until softened, about 10 minutes. Cool completely. Place all ingredients in the food processor and pulse until mix remains as chunky as you prefer but is throughly blended.
Stuff rolls: lay a piece of fish on your work surface. Spread about
2 Tbsp. filling on fish, starting at the thicker end, stopping about an inch from
the thin end. Now roll it up, starting from the thicker end, and place on a foiled
cookie sheet seem down. Repeat with all the fish fillets until you run out of filling/fillets.
Can be made several hours ahead, covered, and stored in the fridge until needed.
 saute |
|
 spread fillet |
|
Make sauce: stir 2 Tbsp. flour and 2 Tbsp butter over medium heat for 5 minutes, taking care to not brown flour. Whisk in 1 cup milk, 1-2 Tbsp. diced sundried tomatoes and 1 Tbsp. minced tarragon. Simmer until thickened to a thin gravy consistency, coating the back of a spoon, 3-10 minutes. Season with salt and pepper and keep warm on lowest heat, stirring often.
Bake fish on prepared sheet for 20 minutes. Serve 2 bundles per plate, spooning sauce over fish. The picture shows the fish on a bed of sauted spinach with quinoa as a side dish.
